My mom has some of the best simple holiday cookie recipes—few ingredients, few steps, and perfect for kids to help with or for baking large batches for a cookie swap. I’ve shared a few of her favorites before, and here’s her easy lemon shortbread cookie recipe.
If you prefer shortbread over sugar or gingerbread cookies, these are a great option for shaped cookies. My mom often rolls the dough into balls and presses them with a fork for a faster cookie. Either way, they’re light, buttery, and crowd-pleasing.
Lemon Shortbread Cookie Ingredients
You’ll need:
- 1 1/2 cups butter, softened (about 3 sticks)
- 3/4 cup granulated sugar
- 1 tablespoon lemon extract
- 3 cups all-purpose flour
- Optional: icing, powdered sugar, candy toppings or sprinkles
- Cookie cutters or a fork, if desired
How To Make Lemon Shortbread Cookies
Follow these straightforward steps:
- Beat the softened butter, granulated sugar, and lemon extract together until creamy.
- Add the flour and mix on low speed until combined into a soft dough.
- Divide the dough into three equal portions.
- Press each portion into a disk about 2/3″ thick using parchment paper or plastic wrap.
- Chill the disks in the refrigerator for 30 minutes to firm up the dough.
- Roll each chilled disk to about 1/8″ thick on a floured surface.
- Cut shapes with cookie cutters (or roll into balls). Add sprinkles before baking if desired.
- Bake on an uncreased baking sheet at 350°F (175°C) for 12–15 minutes, until the edges are set but not browned.
- Decorate once cooled, or enjoy plain—the shortbread flavor is lovely on its own.
Decoration Ideas
Shortbread is delicious by itself, but here are a few simple ways to dress them up:
- Dust with powdered sugar
- Drizzle or dip in a lemon glaze
- Pipe melted white chocolate or candy melts (use a trimmed zip-top bag as a quick piping bag)
- Use store-bought icing
- Add sprinkles before baking for colorful cookies
- Top with mini M&Ms for character details like Rudolph noses or snowman buttons
- Chocolate-coated sunflower seeds make great tiny “Christmas lights” on decorated cookies
These cookies are perfect for baking with kids—little hands can help mix the dough, roll it out, cut shapes, or add decorations.
Quick Alternative to Cut-Out Cookies
Want an even faster version? Roll the dough into 1-inch balls and press each with a fork to flatten. Add sprinkles if you like and bake the same way—simple, quick, and tasty.
Flavor Variations
If you prefer a different flavor, substitute the lemon extract with vanilla or almond extract for a classic shortbread taste.
More Easy Cookie Recipes To Try
- Christmas Tree Cookie Bars
- Color Dipped Gingerbread Cookies
- Chocolate Peanut Butter Crispy Candies
- Best Ever Chocolate Chip Cookies
- Everyone’s Favorite Raspberry Bars
- Easy Chocolate Chip Cookie Bars
- Double Chocolate Chip Cookies
Enjoy these easy lemon shortbread cookies during the holidays or any time you want a tender, buttery treat.
Easy Lemon Shortbread Cookies
40 mins
15 mins
Equipment
- Rolling pin
- Cookie cutters (optional)
Ingredients
- 1 ½ cups butter, softened (3 sticks)
- ¾ cup granulated sugar
- 1 Tbsp lemon extract
- 3 cups all-purpose flour
- Icing, powdered sugar, or candy toppings as desired
Instructions
- Beat butter, sugar, and lemon extract together until creamy.
- Add flour and mix on low speed until combined.
- Divide the dough into thirds and press each into a 2/3″ thick disk using parchment or plastic wrap.
- Chill the disks for 30 minutes.
- Roll each disk to 1/8″ thick on a floured surface and cut out shapes. Re-roll scraps to make more cookies. Add sprinkles before baking if desired.
- Place cookies on an uncreased baking sheet and bake at 350°F (175°C) for 12–15 minutes.
- Let cool and decorate as you like.
Notes
Tips:
- If you don’t want to bake all the dough, freeze one or more of the thirds for later.
- For a quicker option, roll into balls, press with a fork, add sprinkles, and bake as directed.